Almond Pancakes with Raspberry Syrup Recipe | Kitchen Infinity Recipes

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To make the perfect Almond Pancakes with Raspberry Syrup we've included ingredients and directions for you to easily follow. This recipe is considered a beginner level recipe. The total time to make this recipe will be 40 min. This Almond Pancakes with Raspberry Syrup will produce enough food for 4 servings (makes about 20 pancakes).

Depending on your culture or family tradition there can be multiple variations for making this Almond Pancakes with Raspberry Syrup recipe. Once you've read through and familiarize yourself with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We've included a list of potential cookware or bakeware items below that might be necessary for this Almond Pancakes with Raspberry Syrup recipe.

Almond Pancakes with Raspberry Syrup Ingredients

  • 1/2 cup raspberries
  • 1/4 cup pure maple syrup
  • 1 3/4 cups all-purpose flour (See Cook's Note)
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon fine salt
  • 1 1/4 cups milk, at room temperature
  • 2 large eggs, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 3 tablespoons unsalted butter, melted, plus more for the skillet
  • Chopped salted almonds, for topping

Almond Pancakes with Raspberry Syrup Directions

  1. Preheat the oven to 200 degrees F. Bring the raspberries and maple syrup to a boil in a small saucepan over medium heat. Reduce the heat to a simmer and cook until the berries soften and the syrup takes on a pinkish color, 7 to 8 minutes. Remove from the heat and mash the berries with a potato masher or fork. Strain the syrup. Keep warm or set aside to cool to room temperature.
  2. Whisk the flour, sugar, baking powder and salt together in a large bowl. Whisk the milk, eggs, vanilla and almond extracts together in a medium bowl until combined. Whisk in the melted butter. Add the milk mixture to the flour mixture and stir until it just comes together in a thick lumpy batter.
  3. Heat a large nonstick skillet over medium heat and brush lightly with butter. Drop 2 tablespoons batter for each pancake into the skillet. Cook until bubbles appear on the tops of the pancakes, and the undersides are golden brown, 2 to 3 minutes. Flip the pancakes and continue to cook until golden on the underside and cooked through in the center, about 1 minute more.
  4. Transfer to the oven to keep warm and continue to make pancakes until all the batter is used. Serve topped with the raspberry syrup and chopped almonds.

Recipe Categories

  • Pancake : A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies.
    The pancake's shape and structure varies worldwide. In the United Kingdom, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.
    When potato is used as a major portion of the batter, the result is a potato pancake. Commercially prepared pancake mixes are available in some countries. When buttermilk is used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as a buttermilk pancake, which is common in Scotland and the US. Buckwheat flour can be used in a pancake batter, making for a type of buckwheat pancake, a category that includes Blini, Kaletez, Ploye, and Memil-buchimgae.
    Pancakes may be served at any time of the day or year with a variety of toppings or fillings, but they have developed associations with particular times and toppings in different regions. In North America, they are typically considered a breakfast food and serve a similar function to waffles. In Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly known as “Pancake Day”, when, historically, perishable ingredients had to be used up before the fasting period of Lent.

Potential cookware or bakeware items for your recipe

Below are cookware or bakeware items that might be needed for this Almond Pancakes with Raspberry Syrup recipe or similar recipes. If certain kitchen tools don't apply, then simply skip to the next one.

  • Baking pan
  • Cookie sheet
  • 9×13 pan
  • Muffin pan
  • Round cake pan
  • Loaf pan
  • Tart Pan
  • Pie plate
  • Bundt pan
  • Donut pan
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Oven mitts
Chef Antonio

Chef Antonio

Chef Antonio has deep family roots in Italy. He spent summers living in Rome with his nona which developed his passion for cooking and expertise in preparing traditional Italian dishes. Antonio has two girls, one boy and a dog that he loves to cook for daily!

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